Preparation

1. 1

   Step 1 of 6: Cut the pumpkin into cubes, removing the skin and seeds. Place it in a baking dish, salt it and cook in a preheated oven at 180° for 20 minutes, then salt again. Cut the hazelnuts in half and the guanciale into pieces, then bake for 10 minutes.

2. 2

   Step 2 of 6: Meanwhile, clean the onion, pour in the extra virgin olive oil and onion, and sauté for 3 minutes, then add the rice and toast it for a few minutes. When needed, add the vegetable broth.

3. 3

   Step 3 of 6: Then add the wine and let it evaporate over high heat, add two ladles of vegetable broth, the spinach, and salt.

4. 4

   Step 4 of 6: In a container, pour in the pumpkin and cream and blend everything with an immersion blender to form a cream.

5. 5

   Step 5 of 6: Finally, once the rice is cooked and the broth has been absorbed, pour in the cream, hazelnuts, and guanciale.

6. 6

   Step 6 of 6: Turn off the heat and finish with two knobs of butter.